Evaluation of pork meat quality by using water holding capacity and vis-spectroscopy
ABSTRACT The goal of this research was to investigate the use of water holding capacity (WHC) and vis-spectroscopy to classify pork meat quality. This study was carried out in two stages. In the first part, the suitability of using different WHC measuring methods (bag method at 2 and 4 days, ce...
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| Format: | Others |
| Language: | en |
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McGill University
2008
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=18708 |